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Instructions
- Preheat the Oven:
- Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
- Cook the Green Beans:
- Bring a large pot of salted water to a boil. Add the green beans and cook for 4–5 minutes until tender-crisp.
- Drain and immediately plunge the beans into a bowl of ice water to stop the cooking and preserve their bright green color. Drain again and set aside.
- Make the Sauce:
- In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 2–3 minutes until softened.
- Add the garlic and mushrooms, and cook for another 3–4 minutes until the mushrooms are golden and tender.
- Stir in the cream of mushroom soup, milk, salt, pepper, and nutmeg. Cook until the mixture is heated through and slightly thickened, about 3 minutes.
- Assemble the Casserole:
- In a large mixing bowl, combine the green beans and the creamy mushroom mixture. Stir to coat the beans evenly.
- Transfer the mixture to the prepared baking dish. If using cheese, sprinkle it over the top.
- Add the Topping and Bake:
- Spread the crispy fried onions evenly over the top of the casserole. Bake in the preheated oven for 20–25 minutes, or until bubbly and golden brown.
- Serve and Enjoy:
- Let the casserole cool for about 5 minutes before serving. It’s the perfect blend of creamy, crunchy, and savory!
